Ingredients / Equipment:

1 bunch of kale, stems removed, roughly chopped

3 TBSP EVOO

2 slices of hearty bread (we used focaccia) cut into 1 inch pieces

2/3 cup mayonnaise

4 anchovy filets

1 medium clove of garlic, minced

3/4 cup finely grated Parmesano-Reggiano

2 tsp Worcestershire

2 TBSP lemon juice

1 large shallot, finely sliced

2 TBSP pumpkin seeds

Salt + pepper to taste

Foil lined baking sheet

1 large mixing bowls

food processor or blender

Instructions:

Preheat the oven to 350 degrees.

In a large bowl, massage kale with 2 TBSP EVOO. We do this to help break down the heartier pieces.

In a separate bowl, toss bread cubes with 1 TBSP EVOO. Place on a baking sheet and bake until golden brown and crispy, about 20 minutes.

In food processor or blender, combine mayonnaise, anchovies, garlic, cheese, Worcestershire and lemon juice and process until smooth. Season with salt and pepper to taste.

When croutons are done, dress your kale, top with sliced shallot, more fresh Parmesano-Reggiano and your croutons.

Notes: 

Have fun with the different bread you use for croutons! Or SKIP IT! And buy your own :)

Experiment with different seeds and cheese to top your salad with (see last photo below— we used pistachios and a goat gouda to top)